1 00:00:00,667 --> 00:00:01,967 I'm Bobby Flay. 2 00:00:01,967 --> 00:00:05,567 Each week, one brave chef will try to take me down in my house. 3 00:00:05,567 --> 00:00:07,100 I'm not worried about Bobby. 4 00:00:07,100 --> 00:00:08,300 -What? -[all exclaiming] 5 00:00:08,300 --> 00:00:11,266 This culinary battle is gonna shake down in two rounds. 6 00:00:11,266 --> 00:00:14,900 Round one. To get to me, two contenders have to go through each other, 7 00:00:14,900 --> 00:00:16,900 using an ingredient of my choice. 8 00:00:16,900 --> 00:00:18,166 Let's do it! 9 00:00:18,166 --> 00:00:20,667 [Bobby] Two people that know me well will decide 10 00:00:20,667 --> 00:00:23,166 who's got the skills to beat me. 11 00:00:23,166 --> 00:00:25,867 Round two. I go head to head with the winning contender. 12 00:00:25,867 --> 00:00:29,367 It's their turn to surprise me with their signature dish. 13 00:00:29,367 --> 00:00:31,600 -Go! -[singing] Friendly competition. 14 00:00:31,600 --> 00:00:32,700 Is that distracting? 15 00:00:32,700 --> 00:00:34,066 [Bobby] This is gonna be the first one I don't finish. 16 00:00:34,066 --> 00:00:35,867 -Flay's in trouble. -Whoo! 17 00:00:35,867 --> 00:00:37,500 -[Bobby] Bottom line... -[exclaims] 18 00:00:37,500 --> 00:00:39,066 Everyone's out to beat me. 19 00:00:40,600 --> 00:00:41,567 [bell dings] 20 00:00:43,400 --> 00:00:44,500 Alright, I'm ready for battle. 21 00:00:44,500 --> 00:00:46,066 Who's ready for some action tonight? 22 00:00:46,066 --> 00:00:48,767 [audience cheering] 23 00:00:48,767 --> 00:00:50,967 Alright, let's hear from two friends that hope to trip me up. 24 00:00:50,967 --> 00:00:52,567 Oh my God. That's us. 25 00:00:52,567 --> 00:00:54,100 [Bobby] It's chef Amanda Freitag 26 00:00:54,100 --> 00:00:56,867 and the one and only Carson Kressley. 27 00:00:56,867 --> 00:00:58,533 Hi, everybody. 28 00:01:00,867 --> 00:01:02,367 [sighs] That was so nice. 29 00:01:02,367 --> 00:01:05,400 -Carson, always good to see you. -Likewise. 30 00:01:05,400 --> 00:01:07,000 So you're on every show? 31 00:01:07,000 --> 00:01:10,066 I try to be on all television shows at all times. 32 00:01:10,066 --> 00:01:12,467 I say yes all the time. I'm very easy. 33 00:01:12,467 --> 00:01:14,600 -You don't say no ever? -Almost never. 34 00:01:14,600 --> 00:01:15,900 [laughing] 35 00:01:15,900 --> 00:01:18,100 So Amanda, you're obviously still on Chopped. 36 00:01:18,100 --> 00:01:20,667 -Yes. Have you been on yet? -No. Can you believe that? 37 00:01:20,667 --> 00:01:23,467 -Well, I'll be there next season, chopping stuff. -[Amanda] You'll be there. 38 00:01:23,467 --> 00:01:25,100 -[chuckling] Chopping. -We film out of town now, 39 00:01:25,100 --> 00:01:26,767 -so you'll have to take a trip. -I heard. 40 00:01:26,767 --> 00:01:28,266 -Oh, Knoxville, Tennessee? -[Amanda] Yes. 41 00:01:28,266 --> 00:01:30,767 It's the Paris of east Tennessee, they say. 42 00:01:30,767 --> 00:01:32,200 -[all laughing] -[Amanda] It's glamorous. 43 00:01:32,200 --> 00:01:34,367 Alright, let's bring out some chefs. 44 00:01:34,367 --> 00:01:38,800 Bobby, our first contender has been making tortillas since before she could walk. 45 00:01:38,800 --> 00:01:41,100 Come on out, Maria Mazon. 46 00:01:41,100 --> 00:01:42,133 [salsa music playing] 47 00:01:45,166 --> 00:01:47,166 Oh yeah. A little salsa. 48 00:01:48,166 --> 00:01:50,166 [Amanda] Our next contender is a renowned chef 49 00:01:50,166 --> 00:01:52,000 that's won two James Beard Awards. 50 00:01:52,000 --> 00:01:52,900 Ah. 51 00:01:52,900 --> 00:01:55,100 Please welcome Guillermo Pernot. 52 00:01:55,100 --> 00:01:56,166 [rock music playing] 53 00:01:59,100 --> 00:02:00,133 I know Guillermo. 54 00:02:03,000 --> 00:02:04,567 -Good evening, Maria. -Hello. 55 00:02:04,567 --> 00:02:06,066 -Guillermo, nice to see you again. -How you been? 56 00:02:06,066 --> 00:02:08,300 -Guillermo and I go way back. -I heard. 57 00:02:08,300 --> 00:02:11,800 Guillermo and I did a lot of events together, you know, charity events. 58 00:02:11,800 --> 00:02:13,000 That's how we got to know each other. 59 00:02:13,000 --> 00:02:15,000 I'm gonna give you an ingredient of my choice 60 00:02:15,000 --> 00:02:18,200 and you must make that ingredient the star of your dish. 61 00:02:18,200 --> 00:02:19,367 And that ingredient is... 62 00:02:20,867 --> 00:02:21,767 Halibut. 63 00:02:23,767 --> 00:02:25,900 [Maria] Halibut is a very versatile fish 64 00:02:25,900 --> 00:02:28,066 because it's not overpowering. 65 00:02:28,066 --> 00:02:29,667 Alright, 20 minutes on the clock. 66 00:02:29,667 --> 00:02:31,867 Don't forget. Make the best dish you can. 67 00:02:31,867 --> 00:02:33,967 No ifs, ands or halibuts about it. 68 00:02:33,967 --> 00:02:35,634 -[bell dings] -[audience cheering] 69 00:02:40,867 --> 00:02:42,100 This is a gift for these guys. 70 00:02:42,100 --> 00:02:43,667 Halibut is a fantastic fish. 71 00:02:43,667 --> 00:02:47,066 One of my favorite halibut dishes that I cook is actually steamed halibut. 72 00:02:47,066 --> 00:02:50,000 I make a broth out of like, tomato and fennel and onion. 73 00:02:50,000 --> 00:02:52,600 The texture of halibut is so incredibly silky, you know. 74 00:02:52,600 --> 00:02:56,066 -Yeah, that's it. -It's the cashmere of fish. Smooth. 75 00:02:56,066 --> 00:02:59,800 I want to showcase my style of cooking, which is Mexican cuisine. 76 00:02:59,800 --> 00:03:03,700 So I am making pan seared halibut with Veracruz sauce. 77 00:03:03,700 --> 00:03:06,100 It's fresh, it's bold and simple. 78 00:03:06,100 --> 00:03:08,567 The first thing I do, I get my sauce going. 79 00:03:08,567 --> 00:03:10,100 Stand back. 80 00:03:10,100 --> 00:03:12,867 Tomato, onions, Mexican oregano, 81 00:03:12,867 --> 00:03:14,767 poblano pepper, chipotle powder. 82 00:03:14,767 --> 00:03:17,600 Veracruz sauce, it tends to go with fish. 83 00:03:17,600 --> 00:03:19,500 That's what it was created for. 84 00:03:19,500 --> 00:03:23,266 Maria's a Mexican food expert from Sonora. 85 00:03:23,266 --> 00:03:24,400 I think she's from Tucson. 86 00:03:24,400 --> 00:03:26,667 I grew up in Sonora. Navojoa, Sonora. 87 00:03:26,667 --> 00:03:29,066 But I was born in Tucson, Arizona. 88 00:03:29,066 --> 00:03:30,433 -I rest my case. -We were both right. 89 00:03:33,400 --> 00:03:36,567 I was a waitress in a Mexican restaurant 20 years ago. 90 00:03:36,567 --> 00:03:40,100 I opened a catering company within the restaurant I was working at. 91 00:03:40,100 --> 00:03:42,166 And I fell in love with cooking. 92 00:03:42,166 --> 00:03:44,767 And so, in 2010, I opened Boca, 93 00:03:44,767 --> 00:03:46,367 paying homage to Sonora. 94 00:03:46,367 --> 00:03:50,400 I've been blessed enough to be a two-time James Beard semi-finalist. 95 00:03:50,400 --> 00:03:53,000 And I recently opened a tortilla factory. 96 00:03:53,000 --> 00:03:54,166 It's called SONA. 97 00:03:54,166 --> 00:03:57,667 And it's been the most wonderful ride of my life. 98 00:03:57,667 --> 00:04:00,367 Bobby, I was making tortillas before I could walk. 99 00:04:00,367 --> 00:04:01,266 Prepare to be beat. 100 00:04:02,467 --> 00:04:04,467 [Guillermo] Halibut is a very mild fish, 101 00:04:04,467 --> 00:04:05,767 but it has a beautiful texture 102 00:04:05,767 --> 00:04:08,166 which is perfect for ceviche, tiradito. 103 00:04:08,166 --> 00:04:10,100 Guillermo, what are you making? 104 00:04:10,100 --> 00:04:13,767 I'm making a halibut tiradito, like a ceviche style. 105 00:04:13,767 --> 00:04:15,066 Oh. 106 00:04:15,066 --> 00:04:16,600 Tiradito means ribbons. 107 00:04:16,600 --> 00:04:19,300 It's basically very thin slices of fish. 108 00:04:19,300 --> 00:04:23,567 The protein breaks down by the acidity of the juices that we use. 109 00:04:23,567 --> 00:04:27,467 In this case, it's orange juice, lime juice and salt. 110 00:04:27,467 --> 00:04:30,367 Did you know that Guillermo wrote a speech and cookbook that won a James Beard Award? 111 00:04:30,367 --> 00:04:31,667 Yeah. He's great. 112 00:04:31,667 --> 00:04:34,634 Very well known as one of the best chefs in Philadelphia. 113 00:04:36,300 --> 00:04:38,300 I grew up in Buenos Aires, Argentina. 114 00:04:38,300 --> 00:04:39,867 But I made my way to Philadelphia 115 00:04:39,867 --> 00:04:42,567 and I was the innkeeper at this bed and breakfast. 116 00:04:42,567 --> 00:04:44,900 So I started cooking breakfast for the guests 117 00:04:44,900 --> 00:04:47,166 and I'm like, "Oh boy. I can do this." 118 00:04:47,166 --> 00:04:50,000 I'm always concentrating on Latin American food 119 00:04:50,000 --> 00:04:51,800 and lately, Cuban food. 120 00:04:51,800 --> 00:04:54,600 Today, I'm the chef partner for Cuba Libre restaurants. 121 00:04:54,600 --> 00:04:57,100 Altogether, we opened five restaurants. 122 00:04:57,100 --> 00:04:59,300 So, I have done many competitions. 123 00:04:59,300 --> 00:05:01,066 I have two James Beard Awards 124 00:05:01,066 --> 00:05:03,934 and now I'm ready to say I beat Bobby Flay. 125 00:05:05,567 --> 00:05:09,266 -Under 16 minutes. -[audience cheering] 126 00:05:09,266 --> 00:05:10,367 Hi, chef. 127 00:05:10,367 --> 00:05:12,800 So I hear you're famous for ceviche. 128 00:05:12,800 --> 00:05:15,166 Well, I'm not famous. I like to make ceviche. 129 00:05:15,166 --> 00:05:17,000 -But you're going to make one for us. -[Guillermo] That's right. 130 00:05:17,000 --> 00:05:18,867 I washed the onions in cold water 131 00:05:18,867 --> 00:05:22,367 to remove all that pungentness that the onion contains. 132 00:05:22,367 --> 00:05:23,567 Well, good luck. 133 00:05:23,567 --> 00:05:25,500 Look at that. You've already got a sauce going. 134 00:05:25,500 --> 00:05:28,300 Yeah, I'm making a pescado halibut a la Veracruzana. 135 00:05:28,300 --> 00:05:30,500 -Ah. -[Maria] So I'm just gonna pan sear it. 136 00:05:30,500 --> 00:05:34,200 So how do you feel about the fact that Guillermo is making a raw preparation? 137 00:05:34,200 --> 00:05:35,467 Do you feel intimidated by that? 138 00:05:35,467 --> 00:05:38,467 -No. -You're calm, cool, collected? 139 00:05:38,467 --> 00:05:40,066 I don't know if cool or collected. 140 00:05:40,066 --> 00:05:42,467 [laughs] Okay, guys. Good luck. Good luck. 141 00:05:42,467 --> 00:05:44,567 -Gracias. -Thank you, thank you, thank you. 142 00:05:44,567 --> 00:05:45,567 [audience applauding] 143 00:05:46,700 --> 00:05:48,300 Guillermo's going tiradito. 144 00:05:48,300 --> 00:05:50,700 [Bobby] The only thing I will say about raw preparations 145 00:05:50,700 --> 00:05:54,066 in round one is they have a very low winning percentage. 146 00:05:54,066 --> 00:05:56,000 But if it's well executed, it's well executed. 147 00:05:56,000 --> 00:06:01,100 Next, I am going to pickle some Fresno chiles and some jalapenos 148 00:06:01,100 --> 00:06:05,166 brining in sugar and apple cider vinegar. 149 00:06:05,166 --> 00:06:08,166 And then, throw some tortillas in the frier 150 00:06:08,166 --> 00:06:10,166 because I want a little bit of crunch. 151 00:06:11,166 --> 00:06:12,867 I'm ready to start cooking my fish. 152 00:06:12,867 --> 00:06:14,700 I season with pepper, salt 153 00:06:14,700 --> 00:06:17,600 and they go into a pool of butter. 154 00:06:17,600 --> 00:06:20,266 [Amanda] I am a little worried about Maria's sauce. 155 00:06:20,266 --> 00:06:23,100 It could overpower the delicate halibut. 156 00:06:23,100 --> 00:06:25,100 So she needs to use it sparingly. 157 00:06:25,100 --> 00:06:26,367 -I hope so. -Exactly. 158 00:06:26,367 --> 00:06:28,600 Okay, I'm going in. I'm gonna come see. 159 00:06:28,600 --> 00:06:30,066 Seven minutes. 160 00:06:30,800 --> 00:06:32,266 -This looks gorgeous. -Thank you, dear. 161 00:06:32,266 --> 00:06:34,066 So you're pan searing in some butter. 162 00:06:34,066 --> 00:06:36,667 Are you almost done? Are we thinking we're good on time? 163 00:06:36,667 --> 00:06:38,700 Yeah, I'm trying not to overcook the fish. 164 00:06:38,700 --> 00:06:40,867 -[Carson] Right. Good luck. -Thank you. 165 00:06:40,867 --> 00:06:43,100 -Hello, Guillermo. -How are you? 166 00:06:43,100 --> 00:06:44,100 I'm fantastic. 167 00:06:44,100 --> 00:06:46,600 [Guillermo] I want to be as neat as possible. 168 00:06:46,600 --> 00:06:49,100 So I need a bit more time when I'm plating. 169 00:06:49,100 --> 00:06:51,166 So you cooked it in the citrus broth? 170 00:06:51,166 --> 00:06:53,967 -Slightly. So that's why we call it a tiradito. -[Carson] Okay. 171 00:06:53,967 --> 00:06:57,166 I might use it as one of my screen names on the dating app. 172 00:06:57,166 --> 00:06:59,000 -[all laughing] -[Carson] Tiradito. 173 00:06:59,000 --> 00:07:01,667 Okay, well, carry on. 174 00:07:01,667 --> 00:07:04,867 I decided to use Aji Panca and Aji Amarillo, 175 00:07:04,867 --> 00:07:07,834 two very traditional chiles from Peru. 176 00:07:09,266 --> 00:07:10,333 Two minutes. 177 00:07:12,467 --> 00:07:14,467 The halibut is looking great. 178 00:07:14,467 --> 00:07:16,667 I grab my Veracruz sauce and put it in the bowl. 179 00:07:16,667 --> 00:07:19,800 I'm adding olive to give it more texture. 180 00:07:19,800 --> 00:07:23,667 I spoon the sauce, Aji Panca, a little Aji Amarillo. 181 00:07:23,667 --> 00:07:26,166 Next, the onions on top of the fish, 182 00:07:26,166 --> 00:07:27,667 the pickled peppers, 183 00:07:27,667 --> 00:07:30,600 garnish with micro cilantro and micro celery 184 00:07:30,600 --> 00:07:32,867 with a few tortilla chips. 185 00:07:32,867 --> 00:07:36,467 [all] Ten... Nine... Eight... Seven... 186 00:07:36,467 --> 00:07:38,600 [Maria] And then, mustard green garnish on top. 187 00:07:38,600 --> 00:07:42,000 [all] Four... Three... Two... One... 188 00:07:42,000 --> 00:07:43,467 -[bell dings] -[audience applauding] 189 00:07:45,567 --> 00:07:47,767 I'm looking at my dish. It's a work of art. 190 00:07:47,767 --> 00:07:49,900 We have acidity, you have spiciness. 191 00:07:49,900 --> 00:07:51,700 You have a little bit of everything. 192 00:07:51,700 --> 00:07:53,900 I noticed that her dish had a lot of sauce. 193 00:07:53,900 --> 00:07:57,634 I do believe that my dish highlights the halibut. 194 00:08:02,066 --> 00:08:03,767 [Amanda] Carson and I may joke around, 195 00:08:03,767 --> 00:08:05,467 but we really want to beat Bobby, 196 00:08:05,467 --> 00:08:07,567 -so we take our job seriously. -Mmm-hmm. 197 00:08:07,567 --> 00:08:09,166 Chef Maria, tell us about your dish. 198 00:08:09,166 --> 00:08:13,033 I made a pan sear halibut with a Veracruz sauce. 199 00:08:13,667 --> 00:08:14,734 [suspenseful music playing] 200 00:08:17,500 --> 00:08:19,667 The halibut is cooked perfectly. 201 00:08:19,667 --> 00:08:22,000 It's juicy, tender. 202 00:08:22,000 --> 00:08:24,767 But it's a lot of sauce. 203 00:08:24,767 --> 00:08:26,266 You had a very delicate fish here. 204 00:08:26,266 --> 00:08:28,967 So I think you need a little bit more of a balance. 205 00:08:28,967 --> 00:08:30,967 The halibut is just so well cooked though. 206 00:08:30,967 --> 00:08:33,467 I have to really drive that home with you. 207 00:08:33,467 --> 00:08:36,000 It's so soft and silky and delicious. 208 00:08:36,000 --> 00:08:38,467 I think the sauce is a great compliment. 209 00:08:38,467 --> 00:08:41,166 But I want a little bit more pizzazz from the fish. 210 00:08:41,166 --> 00:08:42,834 I want that little like, salty zing. 211 00:08:43,667 --> 00:08:44,867 Guillermo, what did you make? 212 00:08:44,867 --> 00:08:48,433 I made a halibut tiradito with pickled chiles. 213 00:08:53,467 --> 00:08:55,867 I like the flavors, the texture. 214 00:08:55,867 --> 00:08:57,767 I think it's fresh and bright. 215 00:08:57,767 --> 00:09:00,066 But maybe a little fatty avocado. 216 00:09:00,066 --> 00:09:01,700 I think fatty is the part I'm missing. 217 00:09:01,700 --> 00:09:03,767 I do like the crunchy chips though. 218 00:09:03,767 --> 00:09:06,467 It's like a party in a bowl. It's so much fun. 219 00:09:06,467 --> 00:09:09,100 The fish is really the star of the plate. 220 00:09:09,100 --> 00:09:11,500 The only thing I would say was that you want to be careful 221 00:09:11,500 --> 00:09:14,100 not to overwhelm it... What was that lady's name? 222 00:09:14,100 --> 00:09:16,900 -Aji Amarillo. [laughs] -Aji Amarillo. Her. 223 00:09:16,900 --> 00:09:18,700 She's a spicy biatch. 224 00:09:18,700 --> 00:09:19,867 [laughing] 225 00:09:19,867 --> 00:09:21,667 Chefs, this could go either way. 226 00:09:21,667 --> 00:09:22,867 We have to talk about it. 227 00:09:24,367 --> 00:09:26,533 I didn't play it safe. Guillermo did. 228 00:09:27,100 --> 00:09:28,367 It's a raw dish. 229 00:09:28,367 --> 00:09:32,066 The chef moving forward to beat Bobby is... 230 00:09:35,000 --> 00:09:36,467 Chef Guillermo. 231 00:09:36,467 --> 00:09:38,567 -Thanks, Maria. -Thank you. 232 00:09:38,567 --> 00:09:40,066 I mean, of course it hurts. 233 00:09:40,066 --> 00:09:41,667 We all chefs have egos. 234 00:09:41,667 --> 00:09:43,700 -Thank you. -Great job. 235 00:09:43,700 --> 00:09:44,934 They'd rather eat the ceviche. 236 00:09:46,367 --> 00:09:49,100 Chef, the way you did the halibut was just perfection. 237 00:09:49,100 --> 00:09:51,000 -It absorbed so much flavor. -Thank you. 238 00:09:51,000 --> 00:09:53,200 Chef Guillermo, is there a reason why you want to win? 239 00:09:53,200 --> 00:09:55,767 I've done tons of these competitions. 240 00:09:55,767 --> 00:09:58,567 And I think he would be a great ending. 241 00:09:58,567 --> 00:10:00,166 When you beat him, you're going to retire? 242 00:10:00,166 --> 00:10:02,066 I promise I will never compete again. 243 00:10:02,066 --> 00:10:03,400 -[gasps] -Wow. 244 00:10:03,400 --> 00:10:04,467 But I have to beat him. 245 00:10:04,467 --> 00:10:06,100 Otherwise, I'm going to have to come back 246 00:10:06,100 --> 00:10:07,467 and back and back until I beat him. 247 00:10:07,467 --> 00:10:08,767 -[audience laughing] -[Bobby] Wait a second. 248 00:10:08,767 --> 00:10:09,867 If you beat me, I want a rematch. 249 00:10:09,867 --> 00:10:11,000 [all laughing] 250 00:10:11,000 --> 00:10:12,734 [tense music playing] 251 00:10:16,100 --> 00:10:17,467 Alright, Guillermo. Congratulations. 252 00:10:17,467 --> 00:10:18,567 How do you feel about the second round? 253 00:10:18,567 --> 00:10:20,100 -I'm going to make it easy for you. -No. 254 00:10:20,100 --> 00:10:21,166 -No. -[laughing] No. 255 00:10:21,166 --> 00:10:23,367 -No, don't do it. -Don't worry about it. 256 00:10:23,367 --> 00:10:24,800 Alright, so what is your signature dish? 257 00:10:24,800 --> 00:10:26,934 My signature dish is... 258 00:10:28,767 --> 00:10:31,200 -Cuban sandwich. -Oh, Cuban sandwiches. 259 00:10:31,200 --> 00:10:33,166 -No way. -I love a Cuban sandwich. 260 00:10:34,266 --> 00:10:36,066 We're recruited three experts 261 00:10:36,066 --> 00:10:37,300 who will do a blind taste test. 262 00:10:37,300 --> 00:10:41,166 45 minutes on the clock and your time starts now. 263 00:10:41,166 --> 00:10:42,533 [audience applauding] 264 00:10:47,100 --> 00:10:48,200 Okay, a Cuban sandwich. 265 00:10:48,200 --> 00:10:50,000 -Oh, I love a Cuban sandwich. -Right? 266 00:10:50,000 --> 00:10:52,200 That Cuban bread, it's not the best bread in the world, 267 00:10:52,200 --> 00:10:55,000 -but it's the best bread for pressing. Right. -Bread for the sandwich. 268 00:10:55,000 --> 00:10:57,266 [Amanda] You have the pork, but there's also ham. 269 00:10:57,266 --> 00:11:00,667 And then, usually pickles, and then there's Swiss cheese. 270 00:11:00,667 --> 00:11:03,166 Guillermo, what's that meat you're carving? 271 00:11:03,166 --> 00:11:04,700 This is pork shoulder. 272 00:11:04,700 --> 00:11:06,467 This is a shoulder. 273 00:11:06,467 --> 00:11:08,467 It has a lot of connective tissue. 274 00:11:08,467 --> 00:11:11,300 -It has to cook slow and break down. -It's time. Right. 275 00:11:11,300 --> 00:11:13,166 [Amanda] So the only way to do that in competition 276 00:11:13,166 --> 00:11:15,166 -is a pressure cooker. -[Carson] Okay. 277 00:11:16,266 --> 00:11:18,100 [Guillermo] First thing I do in the pressure cooker, 278 00:11:18,100 --> 00:11:20,700 I put orange juice, onions, lime juice. 279 00:11:20,700 --> 00:11:22,667 Then, the mixture of the spices 280 00:11:22,667 --> 00:11:27,066 which are Mexican oregano, paprika, garlic, cumin. 281 00:11:27,066 --> 00:11:30,667 And roll the pork into the spices, sear some of it. 282 00:11:30,667 --> 00:11:33,667 Guillermo, I have a pregunta. What are you making? 283 00:11:33,667 --> 00:11:35,967 [Guillermo] Tampa Bay style Cuban sandwich. 284 00:11:35,967 --> 00:11:38,066 It has an Italian influence, 285 00:11:38,066 --> 00:11:41,467 -so it has Provolone cheese and salami. -Okay. 286 00:11:41,467 --> 00:11:44,000 -And salami. -Oh, okay. 287 00:11:44,000 --> 00:11:46,200 [Guillermo] It's on our menu at Cuba Libre, 288 00:11:46,200 --> 00:11:48,166 so I've been making it for a long time. 289 00:11:50,100 --> 00:11:51,767 [Bobby] I've made a lot of Cuban sandwiches in my life. 290 00:11:51,767 --> 00:11:53,367 They're so simple, but you know, 291 00:11:53,367 --> 00:11:54,667 they have to be executed right. 292 00:11:54,667 --> 00:11:56,600 So I'm making a Cuban sandwich 293 00:11:56,600 --> 00:11:59,667 that has a sour orange pork with some plantain chips. 294 00:11:59,667 --> 00:12:01,767 I'm gonna cook the pork shoulder with some orange juice, 295 00:12:01,767 --> 00:12:03,700 some chicken stock, some cumin and some lime juice. 296 00:12:03,700 --> 00:12:05,200 Bobby, what's your twist? 297 00:12:05,200 --> 00:12:07,000 I'm gonna use some soppressata. 298 00:12:07,000 --> 00:12:08,800 I'm gonna make a couple different condimentos. 299 00:12:08,800 --> 00:12:10,567 I was inspired by the Aji Amarillo, 300 00:12:10,567 --> 00:12:12,567 so I'm gonna make a little dipping sauce with that. 301 00:12:12,567 --> 00:12:16,500 -Oh, wow. She's my favorite. -[audience laughing] 302 00:12:16,500 --> 00:12:19,867 [Guillermo] I'm going to get started on my plantain and taro chips. 303 00:12:19,867 --> 00:12:21,200 Taro is very starchy, 304 00:12:21,200 --> 00:12:24,266 but at the same time, has flavor of chestnuts. 305 00:12:24,266 --> 00:12:26,066 I'm frying the taro first, 306 00:12:26,066 --> 00:12:27,934 and then, I slice the plantains. 307 00:12:29,166 --> 00:12:31,867 Coming up on 34 minutes, everybody. 308 00:12:31,867 --> 00:12:34,200 -Hello, Guillermo. -[Guillermo] Hi. 309 00:12:34,200 --> 00:12:36,700 -Do you have to peel these? -You don't have to. 310 00:12:36,700 --> 00:12:38,200 And then, is this jicama? 311 00:12:38,200 --> 00:12:41,500 No, that's taro. It's a type of taro. 312 00:12:41,500 --> 00:12:44,100 -Can it be eaten raw? -No, it's poisonous. 313 00:12:44,100 --> 00:12:46,233 -[gasps] -[audience laughing] 314 00:12:47,066 --> 00:12:48,166 [gags] 315 00:12:53,166 --> 00:12:54,166 -It's poisonous. -Is it? 316 00:12:54,166 --> 00:12:55,800 [all laughing] 317 00:12:55,800 --> 00:12:57,467 Tastes fine to me. 318 00:12:57,467 --> 00:12:59,600 [Guillermo] So after I remove the taro from the frier, 319 00:12:59,600 --> 00:13:01,000 I season it with salt. 320 00:13:01,000 --> 00:13:02,433 Add the plantains. 321 00:13:03,600 --> 00:13:05,900 [Bobby] So a Cuban sandwich has some mustard, 322 00:13:05,900 --> 00:13:10,367 but I'm also making a garlic and fresh oregano mayonnaise. 323 00:13:10,367 --> 00:13:12,700 And I'm going to do a little Aji Amarillo mayonnaise. 324 00:13:12,700 --> 00:13:15,000 So it's Aji Amarillo, a little turmeric. 325 00:13:15,000 --> 00:13:19,000 Bobby, Aji Amarillo. I love it. 326 00:13:19,000 --> 00:13:21,967 -So this is the dipping sauce for the plantains chips. -Exactly. 327 00:13:21,967 --> 00:13:24,266 And I'm also making a mustard. 328 00:13:24,266 --> 00:13:26,867 It's yellow mustard and I put some whole grain through it 329 00:13:26,867 --> 00:13:28,100 to give it a little texture. 330 00:13:28,100 --> 00:13:29,667 Oh, and my favorite part. 331 00:13:29,667 --> 00:13:31,667 -The pickle. -The pickles. 332 00:13:31,667 --> 00:13:32,800 Tell me about your pickle. 333 00:13:32,800 --> 00:13:34,867 -[laughs] -Oh. 334 00:13:34,867 --> 00:13:36,867 It's a little sweet, a little sour. 335 00:13:36,867 --> 00:13:37,967 Just the right size. 336 00:13:37,967 --> 00:13:39,467 -[audience laughing] -[Carson] Okay. 337 00:13:39,467 --> 00:13:41,700 -So, you're using a Kosher dill. -Exactly. 338 00:13:41,700 --> 00:13:43,200 Kosher pickle are the best. 339 00:13:43,200 --> 00:13:44,467 [muffled] Oh, that's nice. 340 00:13:44,467 --> 00:13:46,667 I think my work here is done. 341 00:13:46,667 --> 00:13:48,333 [Amanda] 26 minutes on the clock. 342 00:13:49,500 --> 00:13:52,467 Next, I'm gonna make a relish with the pickles. 343 00:13:52,467 --> 00:13:56,100 Put it in the processor and mix it with a mustard. 344 00:13:56,100 --> 00:13:57,300 The relish is not traditional, 345 00:13:57,300 --> 00:14:00,700 but now every bite has the pickle. 346 00:14:00,700 --> 00:14:02,367 [Bobby] I'm using a classic Cuban bread. 347 00:14:02,367 --> 00:14:04,166 So, I'm taking out the stuffing. 348 00:14:04,166 --> 00:14:06,467 I just want a good ratio, so you aren't just tasting bread. 349 00:14:06,467 --> 00:14:08,600 I slather the garlic mayonnaise. 350 00:14:08,600 --> 00:14:11,367 I'm gonna add some soppressata, which is a spicy salami, 351 00:14:11,367 --> 00:14:13,467 but I'm going to stick with Swiss cheese. 352 00:14:13,467 --> 00:14:16,100 So mine is gonna be sort of Miami by way of Tampa. 353 00:14:16,100 --> 00:14:18,867 Then I add some ham, pickles, and then the mustard. 354 00:14:18,867 --> 00:14:20,800 And then, I'm going to make plantain chips. 355 00:14:20,800 --> 00:14:22,367 [Amanda] They're both making plantain chips. 356 00:14:22,367 --> 00:14:25,166 The interesting thing is Guillermo has two kinds of chips, 357 00:14:25,166 --> 00:14:26,867 the plantain and the taro root. 358 00:14:26,867 --> 00:14:29,367 -But are you okay? You ate it and it's poison. -Absolutely. 359 00:14:29,367 --> 00:14:31,066 -I'll be fine. -Okay. 360 00:14:31,066 --> 00:14:33,467 Alright, so under 20 minutes. 361 00:14:33,467 --> 00:14:34,934 [audience cheering] 362 00:14:38,100 --> 00:14:39,667 Now, you're going really old school. 363 00:14:39,667 --> 00:14:41,867 -You're pressing it with brick? -Yeah. 364 00:14:41,867 --> 00:14:43,667 You could use the panini press. 365 00:14:43,667 --> 00:14:45,500 But not for six sandwiches. 366 00:14:45,500 --> 00:14:47,367 So, I cut the bread in half, 367 00:14:47,367 --> 00:14:49,500 and I start spreading the pickle relish. 368 00:14:49,500 --> 00:14:52,567 So when you win, you're never gonna compete again? 369 00:14:52,567 --> 00:14:54,533 Unless he asks me for a rematch. 370 00:14:55,166 --> 00:14:56,634 I say this is your win. 371 00:14:57,166 --> 00:14:58,433 Thank you. 372 00:15:00,266 --> 00:15:02,400 -Not that I doubt your sandwich skills. -[Bobby chuckles] 373 00:15:02,400 --> 00:15:03,667 [Amanda] No, this is good. 374 00:15:03,667 --> 00:15:05,900 This is like, exactly what I want in my fridge right now. 375 00:15:05,900 --> 00:15:07,200 -Exactly. -[laughing] 376 00:15:07,200 --> 00:15:09,800 Alright, well, I'm feeling the Cuban love. 377 00:15:09,800 --> 00:15:10,967 You feeling the Cuban love? 378 00:15:10,967 --> 00:15:14,266 -It's feeling hot and spicy over here. -[Bobby] Okay. 379 00:15:14,266 --> 00:15:16,934 And then, I'm gonna do some very thin and crispy plantain chips. 380 00:15:18,500 --> 00:15:20,433 So I open the pressure cooker. 381 00:15:23,166 --> 00:15:24,467 And it looks pretty good. 382 00:15:24,467 --> 00:15:27,200 So now, I'm going to sear it a little bit in the cast iron pan, 383 00:15:27,200 --> 00:15:28,967 reduce some of the sour orange liquid 384 00:15:28,967 --> 00:15:31,000 so it kind of flavors it a little bit. 385 00:15:31,000 --> 00:15:32,934 -[Amanda] Five minutes. -[audience applauding] 386 00:15:34,367 --> 00:15:35,533 Heading back. 387 00:15:37,000 --> 00:15:39,300 So I pulled the pork out and I started slicing. 388 00:15:39,300 --> 00:15:42,233 -Guillermo, how's your pork looking? -Looking good. 389 00:15:43,100 --> 00:15:44,367 Bobby's is shredded. 390 00:15:45,200 --> 00:15:47,300 [Carson] More like a pulled pork texture. 391 00:15:47,300 --> 00:15:48,667 [Amanda] And Guillermo's is sliced. 392 00:15:48,667 --> 00:15:50,700 [Carson] That's what I think of when I think of Cuban sandwich. 393 00:15:50,700 --> 00:15:53,133 -Lunch meat, thin slices. -Right. 394 00:15:54,567 --> 00:15:56,367 Now, I start building my sandwich. 395 00:15:56,367 --> 00:15:58,166 I put the ham first, 396 00:15:58,166 --> 00:16:00,367 I put the pork, the Provolone cheese, 397 00:16:00,367 --> 00:16:02,333 salami on the top with the lid. 398 00:16:03,000 --> 00:16:04,266 Put the sandwich on, 399 00:16:04,266 --> 00:16:06,567 brush the top of the sandwich with the melted butter. 400 00:16:06,567 --> 00:16:09,000 So then, I put a sheet pan on top of that 401 00:16:09,000 --> 00:16:10,700 and put the brick on top of that. 402 00:16:10,700 --> 00:16:14,467 The key is to reduce the doughiness of the bread. 403 00:16:14,900 --> 00:16:16,266 Okay. 404 00:16:16,266 --> 00:16:19,000 [Bobby] And then, when the pork is ready, I put the pork on. 405 00:16:19,000 --> 00:16:20,467 So I put it into the panini machine. 406 00:16:20,467 --> 00:16:22,166 [Amanda] I'm a fan of the press. 407 00:16:22,166 --> 00:16:24,266 Obviously, it presses everything evenly. 408 00:16:24,266 --> 00:16:26,467 -[Carson] Right. -[Amanda] The top is very heavy and weighted. 409 00:16:26,467 --> 00:16:28,867 -[Carson] Mmm-hmm. -[Amanda] So it keeps everything pressed down. 410 00:16:28,867 --> 00:16:31,066 Alright. Three minutes and thirty seconds. 411 00:16:33,166 --> 00:16:34,867 Guillermo, what's left to do? 412 00:16:34,867 --> 00:16:37,166 I have to continue toasting this bread, 413 00:16:37,166 --> 00:16:39,166 which is not doing that well. 414 00:16:39,166 --> 00:16:42,266 I'm realizing that that griddle is not hot enough. 415 00:16:42,266 --> 00:16:45,500 So I could not get that bread to press properly. 416 00:16:45,500 --> 00:16:47,433 -Okay, you got this. -I know. 417 00:16:48,200 --> 00:16:50,400 And Bobby, what do you have left to do? 418 00:16:50,400 --> 00:16:51,767 Finish cooking these sandwiches. 419 00:16:51,767 --> 00:16:54,767 -How are they pressing? -Pretty good. 420 00:16:54,767 --> 00:16:56,367 I don't think he's happy with his either. 421 00:16:56,367 --> 00:16:58,867 -They both sound depressed. -What happened? 422 00:16:58,867 --> 00:16:59,834 [laughing] 423 00:17:05,467 --> 00:17:07,100 [Amanda] Two and a half minutes. 424 00:17:07,100 --> 00:17:09,000 [Bobby] Well, I'm certainly running out of time at this point. 425 00:17:09,000 --> 00:17:11,667 So for plating, I'm taking some of the plantain chips, 426 00:17:11,667 --> 00:17:13,100 putting them in a little ramekin. 427 00:17:13,100 --> 00:17:15,800 Next to it, I put a little bit of the Aji Amarillo sauce. 428 00:17:15,800 --> 00:17:19,400 And then, I cut the paninis, put them on the plate. 429 00:17:19,400 --> 00:17:23,300 [Guillermo] A wonderful sauce is developing in the pressure cooker. 430 00:17:23,300 --> 00:17:25,367 I said, "I'm got to use this to my advantage." 431 00:17:25,367 --> 00:17:26,967 Gotta go, bubba. 432 00:17:26,967 --> 00:17:31,900 Because this bread is not pressed the way I want it to be. 433 00:17:31,900 --> 00:17:33,567 The best way I can present this, 434 00:17:33,567 --> 00:17:36,667 I'm going to stack it, secure it with a skewer. 435 00:17:36,667 --> 00:17:40,100 [all] Ten... Nine... Eight... Seven... 436 00:17:40,100 --> 00:17:42,600 [Guillermo] And then, garnish it with the chips. 437 00:17:42,600 --> 00:17:46,467 [all] Four... Three... Two... One... 438 00:17:46,467 --> 00:17:47,734 [all applauding] 439 00:17:49,800 --> 00:17:50,834 Good job. 440 00:17:51,700 --> 00:17:53,033 That's amazing. 441 00:17:56,667 --> 00:18:00,867 Bobby, Guillermo, congrats on finishing your Cuban sandwiches. 442 00:18:00,867 --> 00:18:03,000 Now, we'd like to introduce you to our judges. 443 00:18:03,000 --> 00:18:07,667 The chef and owner of FONDA and Mi Vida, Roberto Santibanez. 444 00:18:08,500 --> 00:18:12,033 VP of culinary at Dos Caminos, Ariel Fox. 445 00:18:13,367 --> 00:18:16,734 And the chef owner of My Cuban Spot, Louie Estrada. 446 00:18:20,266 --> 00:18:23,367 Judges, please start with the first Cuban sandwich in front of you. 447 00:18:23,767 --> 00:18:24,767 Right. 448 00:18:24,767 --> 00:18:26,066 [suspenseful music playing] 449 00:18:28,100 --> 00:18:29,266 [crunching] 450 00:18:32,467 --> 00:18:33,867 I love how the pork is cooked. 451 00:18:33,867 --> 00:18:35,266 It's very rich in flavor. 452 00:18:35,266 --> 00:18:37,900 I love that they pulled it as opposed to slicing it. 453 00:18:37,900 --> 00:18:39,567 It holds a lot of the moisture when they do that. 454 00:18:39,567 --> 00:18:42,867 And I love the way that the chips are sliced very thin 455 00:18:42,867 --> 00:18:44,266 so that they got a good crisp on it. 456 00:18:44,967 --> 00:18:46,767 The seasoning is spot on throughout. 457 00:18:46,767 --> 00:18:49,266 I'm getting the pork, I'm getting the crunch on the bread. 458 00:18:49,266 --> 00:18:50,867 I'm getting the mustard, I'm getting the pickles. 459 00:18:50,867 --> 00:18:54,467 Uh, I know traditionally a Cuban should be thin and crisp. 460 00:18:54,467 --> 00:18:57,333 But this is a little too thin in parts for me. 461 00:18:58,166 --> 00:19:00,500 I loved it. It's a well-built sandwich. 462 00:19:00,500 --> 00:19:04,567 Never seen plantain chips so thinly sliced. It's wonderful. 463 00:19:04,567 --> 00:19:08,333 I would say a little bit more kick in that mayo would have been fantastic. 464 00:19:09,767 --> 00:19:12,266 Alright, judges. Please try the second sandwich. 465 00:19:21,000 --> 00:19:24,567 It's too... Too big to put in your mouth, 466 00:19:24,567 --> 00:19:27,800 but the pork, everything has got a lot of flavor. 467 00:19:27,800 --> 00:19:30,266 And the chips are fantastic. 468 00:19:30,266 --> 00:19:33,066 I love the homage to the Tampa Bay side of everything here. 469 00:19:33,066 --> 00:19:34,467 How they incorporated salami. 470 00:19:34,467 --> 00:19:36,166 Love the braising liquid, love the chips. 471 00:19:36,166 --> 00:19:37,567 They were cooked to perfection. 472 00:19:38,800 --> 00:19:43,567 I don't know how the chef got that much flavor in that broth, 473 00:19:43,567 --> 00:19:46,867 but that tastes like something that braised for hours and hours. 474 00:19:46,867 --> 00:19:49,367 It is a very bready sandwich for me. 475 00:19:49,367 --> 00:19:51,867 I would like it a little bit more pressed. 476 00:19:51,867 --> 00:19:53,834 Alright, judges. We're going to ask you to take a vote. 477 00:19:54,467 --> 00:19:55,767 [tense music playing] 478 00:19:58,200 --> 00:20:00,767 [Guillermo] They loved the chips. They loved the sauce. 479 00:20:00,767 --> 00:20:03,367 But the bread is too big for them. 480 00:20:03,367 --> 00:20:06,433 It's a bad decision that I made using the griddles. 481 00:20:07,500 --> 00:20:08,967 And the winner is... 482 00:20:12,166 --> 00:20:13,634 Bobby Flay. 483 00:20:16,367 --> 00:20:18,367 -Thanks, Guillermo. -My pleasure. 484 00:20:18,367 --> 00:20:21,467 I'm very disappointed that I could not get this dish right 485 00:20:21,467 --> 00:20:25,367 when I know I'm much better than this. 486 00:20:25,367 --> 00:20:26,867 They were both great sandwiches. 487 00:20:26,867 --> 00:20:28,767 Bobby, that sandwich just hit every note. 488 00:20:28,767 --> 00:20:31,400 -And the execution of it was spot on. -Thank you so much. 489 00:20:31,400 --> 00:20:34,567 Guillermo, I think it means you have to come back for a rematch. 490 00:20:34,567 --> 00:20:37,600 -So, don't hang up your apron just yet. -[Amanda] Yes. 491 00:20:37,600 --> 00:20:39,100 [Guillermo] This is my second loss 492 00:20:39,100 --> 00:20:41,634 out of many, many, many competitions. 493 00:20:42,000 --> 00:20:42,967 It's okay. 494 00:20:42,967 --> 00:20:43,900 What's up with that? 495 00:20:43,900 --> 00:20:45,867 -I mean... -What's up with that? 496 00:20:45,867 --> 00:20:47,767 Bobby wins again. 497 00:20:47,767 --> 00:20:49,467 -We failed. -How did we go wrong? 498 00:20:49,467 --> 00:20:52,100 -How did we mess this up, Amanda? -I thought we were fun. 499 00:20:52,100 --> 00:20:54,200 -I thought we were amazing. -[laughs] 500 00:20:54,200 --> 00:20:57,100 My Cuban sandwich, that's the way you bring the ham dish in.